自己做蘋果醋

秋天時摘了不少自家的蘋果
後來公公又送來些他們家的蘋果
我做了蘋果派, 也裝了些在罐子內
還有很多蘋果需要消耗掉
於是決定來做蘋果醋
前陣子做了兩罐
沒想到蘋果醋那麼的容易做
做好先生和兒子都在喝
先生說對他的胃酸倒流有幫助
所以今天我又做了兩罐起來

想在此寫下教教想學做的朋友們
若能買到有機蘋果是最好不過的
若買不到也可用市面上的來做
市面上的蘋果有加蠟
所以妳必須要先去蠟
拿盆子裝溫水
內加兩湯匙的檸檬汁和蘇打粉
將蘋果放進去轉一轉
然後用刷子刷一刷
蠟就會掉了
蘇打粉也會去農藥

蘋果洗乾淨後
將皮和蘋果心切下
不要蘋果的肉

份量是
一杯的皮和蘋果心:兩湯匙的糖
放進罐內
加水蓋過皮兩英吋
上面加個瓶子將皮壓在水的下面
最上面蓋紗布
擺在溫暖的地方但不要曬到太陽
擺一個禮拜做第一次發酵
每隔一天攪動一次

一個禮拜後將皮過濾出來
汁留在罐內上面蓋紗布
繼續六個禮拜做第二次發酵
六個禮拜後倒出裝罐就可飲用了

小籠包

幾天前先生就一直跟我說他想吃包子
我一直忙到今天
想真不能再吃火鍋了
那今天就來包小籠包給他吃吧

將昨天肉舖買的絞肉拿出
切了蔥, 加了醬油, 麻油, 薑..
用kitchen aid攪
然後加雞骨煮的雞凍進去攪拌一下
餡就算是完成了
放進入冰箱待用

接著做麵團
就中筋麵粉加水揉成團醒個20分鐘
接著搓成長條再切小塊
然後桿成皮就可以包了

今天共包了100個小籠包
夠累的
先生和Michael吃的很開心
我碗筷懶的收
先去躺下休息一會
等下再收吧!

長豬角

先生在家休假幾天後, 開始感到無聊
這幾天, 天天問我想去那?
我的回答全是"那也不去"
最後被他煩到說好吧我們去超級市場逛逛好了
超好笑的對不對!
他不想逛街買衣
我不想逛賣工具店
那還有啥好逛的
兒子說沒cereal, 沒牛奶
那就逛supermarket吧
哈哈...看無不無聊!

超市逛完
又去Amish店看有沒有她們自己種的蘋果
結果看到兩籃第二批的蘋果
說有蟲咬不很漂亮
且是多種蘋果樹的蘋果混在籃內
一大籃$11
我要做蘋果醋, 漂不漂亮無所謂
只要是有機的就好
就這樣買了一籃回來

接著又去另一家Amish開的超市逛逛
在那有各式各樣的麵粉
小姐我又買了些麵粉
最後想到我缺Almond meal/flour
再回去找, 比Walmart便宜些
這下又可以做馬卡龍了 :)

好啦Amish店全逛完了
最後去肉舖買些絞豬肉
先生吵著要吃小籠包
美超的絞豬肉實在不漂亮
這家肉舖賣的豬肉全來自Local飼養人
我家以前養的豬和羊也是抓來給他們殺的
他們賣的豬, 牛肉新鮮又美
我們去當然不會只買絞豬肉囉
小排骨, 後腿肉...哩哩啦啦買了一大堆

在肉舖店內
看到有隻小豬擺台面上
另一隻大豬直立地上
我看的很可愛
我又是屬豬的
叫先生幫我照相
特別交待將我擺在兩隻豬的中間
他照了這張
還不錯

接著他叫我往左靠再往左靠
然後照了以下這張
我問他搞什麼鬼?
他說讓我長豬角
哈哈, 真是又好氣又好笑!!

完美的巧克力核桃餅乾

聖誕節前就一直在烤餅乾
小兒子對巧克力核桃餅乾非常的挑惕
為媽的我
不知試過多少個食譜
很多次他都說好吃
但就是不夠完美, 達不到他的要求
他要餅乾不能太厚, 餅乾的邊緣需要脆, 但中心要軟且有點咬勁
我在網上找
唸了又唸
研究了又研究
終於讓我找到一個食譜
試做後
終於得到他的首肯
說很好吃
放幾天後吃仍然好吃
當一個挑嘴的孩子的媽真是不容易啊!

From Cook's Illustrated

Make sure to use an non-coated skillet to brown the butter. If you use a coated pan you won't be able to tell when your butter has browned. The butter goes from brown to black pretty quickly (especially if you're trying to take pictures at the same time - the perils of food blogging!) so be careful.

The recipe calls for semi-sweet chocolate chips (or chunks), but I think I would have preferred bittersweet. Go with whichever you generally prefer. You can use light brown sugar, but the dark brown sugar gives it a deeper flavor and you can't argue with that. Either way, make sure the brown sugar is fresh and not dried out or your cookies will be drier.

If you're curious about what tweaks Cook's Illustrated made and how those changes affected the outcome, make sure to check out the original recipe page that shows the full rundown.

Ingredients

• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces) 
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 3/4 cups packed dark brown sugar (5 1/4 ounces)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet (or bittersweet) chocolate chips or chunks
• 3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees F. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10  minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
6.  NOTE: flatten the dough and bake only 8 mins, turn out perfect!!! using small ice cream scoop.